Cooking Recipe Potato Salad (Satterly)
Recipe Ingredients
1 c
Potatoes, peeled, cooked, cooled & cubed
1 c
Peas, blanched
1 c
Carrots, sliced & blanched
1/2 c
Green bell pepper, chopped
1/2 c
Celery, chopped
1/2 c
Olive oil
1/4 c
Lemon juice
2 ds
Tabasco sauce
1 tb
Brown sugar
2
Garlic cloves, chopped
1 tb
Parsley
Salt & pepper
Directions
Put cooked potatoes & blanched vegetables with the celery & bell
pepper in a large bowl. In a blender, combine oil, lemon juice,
sugar, garlic, tabasco sauce, coconut, parsley, salt & pepper & blend
for a few seconds till smooth. Pour over the vegetables & gently
toss till they are well coated. Chill in the refrigerator.
Posted by Mark Satterly in Intercook